01.01.70

Now he and Jane, his wife of 65 years, are moving to an assisted-living facility, and beginning at 11:30 a.m. Sunday, many of the furnishings and memorabilia in their residence at 605 Creek Lane will be sold off on site by Bartus Auction Management. According to auctioneer Bill Bartus, Farragut will be on hand to autograph the football items that are among the several hundred lots in the sale.

They include photographs, such as a 2005 NFL Golf Classic poster signed by several players; a Super Bowl jacket decorated with MVP helmets; an Eagles alumni hat; and an All-Pro hanging wall carpet.

Furnishings include bedroom sets, both contemporary and one believed to have come down through the Chew family; a dresser also believed to have been in the Chew family; paintings; porcelains; and decorative items, notably a Lenox mantel clock with an eagle on it.

Bartus, who has been in the auction business for more than 45 years, specializing in real estate, cattle, and more recently in sales of intellectual property, is reluctant to estimate what prices the auction will bring. It depends, he said, "on if we get the fans.

Source: Philadelphia Inquirer

by Nicole

Today we begin the great sourdough starter experiment.  The goal of this experiment is to catch some wild yeast and try to keep them happy so that they will multiply.  By harnessing the power of wild yeast in a sourdough starter, we’ll eventually be able to bake bread without using any commercial yeast at all.  That’s what traditional sourdough is – a bread leavened by wild yeast.  The process can be very technical and scientific, but I’m not going to delve into all those boring details right now.  Instead, we’re just going to jump in and get started and I’ll explain things as we go.

There are several different ways to create a sourdough starter and I don’t know that any one method is truly better than the others.  I’m using Peter Reinhart’s method from The Bread Baker’s Apprentice, but what I’m about to share with you is a bit different than what’s in the book.  That’s because he updated the method after the book was published and shared the correction on his blog .  So, I’m using Mr. Reinhart’s updated instructions with a few small changes of my own.  I have successfully created a sourdough starter before, but haven’t used this exact method, so we really are embarking on a brand new adventure together....

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by Nicole

In The Bread Baker’s Apprentice, Peter Reinhart says to let it sit out at room temperature for an extra 12 to 24 hours if it hasn’t doubled in size on day four, but it seemed to me that the poor thing probably wanted to be fed on schedule.  So I went ahead and dumped out half of the contents of the jar, mixed the remaining starter with 1 cup of unbleached all-purpose flour and half a cup of filtered water.  I poured it back into the clean jar, adjusted the rubber band to mark the level, covered it, and crossed my fingers.

Tomorrow we’ll delve a little more into the world of sourdough.  I’ll tell you more about what’s actually happening in this jar of mine and what we can do with it once the starter has matured.  Thanks for following along on this little adventure!

Want to create your own sourdough starter?

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